Garlic and Rosemary Rib of Beef with Stout and Onion Gravy

Garlic and Rosemary Rib of Beef with Stout and Onion Gravy

Perfect to impress your family for a Sunday dinner.

To find out more about Mazola Rapeseed Oil please visit our Product page.


For the beef:
1 x 2.25 kg fore rib of beef (with 2 bones) 
1 bulb of garlic, broken into cloves 
A few sprigs of rosemary
Sea salt 
Freshly ground black pepper 
A splash of Mazola Rapeseed Oil

For the roast potatoes:
300g Maris piper potatoes
1 tbsp Mazola Rapeseed oil
Sea salt
Ground white pepper

For the stout and onion gravy:
150ml bottle of stout
300g onions thinly sliced
1 tbsp Worcestershire sauce
150ml beef stock
20g plain flour
15ml Mazola Rapeseed oil
Sea salt

Step 1

Take the beef out of the fridge 30 mins before cooking to reach room temperature and turn the oven to 240°C/475°F

Step 2

Add the tablespoon of Mazola Rapeseed Oil to a baking tray and put into the oven to heat up. Peel and chop the potatoes in half-length ways, so there is a larger surface area to make contact with the hot oil when the potatoes start to crisp and roast in the oven

Step 3

Fill a large saucepan with water, add the potatoes and bring to the boil, reduce the heat and cook until the potatoes are beginning to get soft, but are not completely cooked through. Test by inserting a small knife into a potato. When ready, drain them in a colander and leave to steam dry

Step 4

Remove the baking tray from the oven and carefully transfer the potatoes into the hot oil making sure they are all coated with oil. Season with sea salt and return to the oven for 10 mins. Then reduce the temperature to 200°C and cook for a further 40 mins giving the tray an occasional shake

Step 5

Put approximately a tablespoon of Mazola Rapeseed oil into a sauce pan then add the sliced onions. The secret to sweet caramelised onions is to cook them really slow so they release their natural sugars. Make sure all the onions are coated in oil then season with salt. Keep the heat low so the onions don’t catch the bottom of the pan and burn. Stir occasionally and cook until soft and caramelised for approx. 30 minutes, take off the heat and put to one side

Step 6

Whilst the oven is at 240°C/475°F place a large sturdy roasting tray in the oven to heat up. Smash 3 garlic cloves and the rosemary leaves in a pestle and mortar with a pinch of sea salt. Then add a glug of Mazola Rapeseed oil and massage the mixture all over the beef. Quickly bash the remaining unpeeled garlic cloves and add to the hot roasting tray under the beef. Pop straight in the oven and roast for around 50 minutes, basting occasionally with the juices from the tray

Step 7

After 50 mins, reduce the temperature to 190°C/375°F and cook for around 10 minutes, or until the beef is golden brown on the outside and pink in the middle – leave in for longer if you prefer your beef well done. Cover with a layer of foil and leave to rest

Step 8

For the gravy, take the caramelised onions and return to the heat, adding the flour gradually stirring to ensure there are no lumps, slowly add the stout, whisking as you go until you see the sauce start to form

Step 9

Next add all the garlic, beef juice and rosemary from the roasting tray before adding the beef stock and simmering for 10 mins. Taste the gravy and adjust seasoning

Step 10

Serve with the beef and perfectly golden roast potatoes


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